Minted Lemonade Punch Recipes

MINT LEMONADE

Steps:

• Slice 7 lemons thinly.
• Seed sliced lemons and place in a large mixing bowl.
• Add 12 mint leaves; sprinkle with sugar.
• Pour in boiling water.
• Let sit for 45 minutes at room temperature, occasionally pressing lemons and mint with a wooden spoon.
• Strain liquid through a fine-mesh strainer into a glass punch bowl or a pitcher with at least a 2 1/2 quart capacity.
• Juice the remaining lemon; add to the strained liquid.
• Add cold water; stir well.
• Add ice cubes; stir rapidly.
• Ladle or pour lemonade and a few ice cubes into each glass; garnish each with a mint leaf.

MINT LEMONADE

Steps:

• In a small saucepan, combine sugar and 1/4 cup water. Bring mixture to a boil, stirring until the sugar has dissolved. Remove from heat. Let stand until completely cool.
• In a large pitcher half-filled with ice, add 2 cups water, lemon juice, simple syrup, mint, and lemon slices. Stir to combine. Serve over ice. Garnish with mint leaves and lemon slices.

MINT TEA PUNCH

Steps:

• Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

MIDDLE EASTERN LIMONANA

Steps:

• In a blender, combine the lemon juice, mint, sugar, and 1/2 cup of the water and blend until fully liquid. Strain through a fine-mesh sieve, reserving the liquid and discarding the solids. In a pitcher, stir together the mint mixture and the remaining 3 1/2 cups water. Serve over ice cubes.

MINTED LEMONADE

Steps:

• To make simple syrup: Place 2 cups sugar and 2 cups water in a saucepan and bring to a boil. Stir until sugar is dissolved and let cool. Place lemon juice in a large pitcher, add remaining 4 cups water and 1 cup of the simple syrup or more to taste. Stir in mint leaves and refrigerate for 1 hour. Serve over ice.

LIMEADE PUNCH

Steps:

• Place limeade and lemonade concentrate in a pitcher or punch bowl. Add Champagne and chopped mint and stir. Refrigerate until ready to serve. Pour into individual glasses and garnish each glass with a sprig of mint and a slice of honeydew.

MINTY TEA PUNCH

Steps:

• In a large saucepan, bring 3 cups water to a boil. Remove from heat; add mint and tea bags. Steep, covered, 3-5 minutes according to taste. Discard mint and tea bags., Stir in orange and lemon juices, sugar and remaining water. Transfer to a pitcher; refrigerate until chilled. Serve over ice; add orange and lemon slices if desired.

VODKA LEMONADE WITH MINT

Steps:

• Combine chopped mint and sugar in a large bowl. Stir in vodka and lemon juice. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
• Strain lemonade into a pitcher. Fill six 6- to 8-ounce glasses with crushed ice; pour lemonade over.

CITRUS MINT PUNCH

Steps:

• Place mint and zest in a heat-resistant pitcher or bowl; add boiling water. Let steep 1 hour; strain. Add concentrates and water; stir well. Chill. Serve in chilled glasses over ice; garnish with mint if desired.

MINTED VODKA LEMONADE

Steps:

• Combine chopped mint and sugar in large bowl. Stir in lemon juice and vodka. Cover and refrigerate for at least 30 minutes and up to 2 hours.
• Strain mixture into pitcher. Fill six 6- to 8-ounce glasses with crushed ice. Pour mixture over. Garnish with mint sprigs.

MINTED LEMONADE PUNCH

Steps:

• Place sugar, mint, lemon zest, and 1 cup water in medium saucepan, and bring to a boil over high heat. Reduce heat to low, and simmer 5 minutes, stirring until sugar dissolves. Cool, then strain. Stir in lemon juice.
• Pour lemon syrup into large pitcher. Stir in strawberries, grapes, cucumber, and Pimm's liqueur.
• To serve, divide mixture among 6 ice-filled glasses, and top each with 2 Tbs sparkling water.